Cooking: Pickled Eggs - Italian Style

Pickled eggs are the stuff of legend. Some call them bar food. Some call them Amish/PA Dutch food. But almost everyone who has tried one has a strong opinion on them one way or the other. For those like myself who don't care for the pink, rubbery, beet variety, a friend of our ours recommended a variation something like this:

• 18 Hard Boiled Eggs, Peeled
• 1 Small Onion, quartered and sliced thinly
• 1/2 cup Vinegar
• 1/4 cup White Sugar
• 1 cup Water
• 1 tbsp Salt
• 1 tsp dried basil
• 1 tbsp dried oregano
• 4 cloves garlic, peeled and scored
• 1 bay leaf
• 1 tsp whole peppercorns

Place 18 peeled, hard-boiled eggs in a 1/2 gallon jar (I keep old pickle jars). IMPORTANT UPDATE: ONLY USE GLASS JARS! TRUST ME! Add sliced onion.

In a pot, place vinegar, sugar, water, salt, spices, and garlic. Bring to a boil and allow to boil for a full minute, stirring at least occasionally, until the salt and sugar are dissolved.

Pour hot liquid over eggs until half full. Shake the jar to mix, then top off with the rest of the hot liquid and cap.

Allow the jar to cool to room temperature, then refrigerate for at least 3 days.

Now- Isn't that much better than those freakish pink-purple eggs?

Pickled Egg Options